Keiko Mecheri Peau de Peche (white peach, orris powder, sandalwood, amber wood) reminds me of Annick Goutal Petite Cherie but with more peach and a tiny bit more punch (I have read that some people get a plastic note off of this one - I don't at all). If you don't have Petite Cherie I suggest you get your hands on PdPeche because everyone need a pretty fruity well-done 'fume IMHO. (Thanks to Lisa for the sample!)
Diptyque L'Eau and Eau Lente. I completely forgot about these gems until Olenska made mention of them in recent blog conversations. Why is it when I want to stop liking perfumes for budgetary reasons do I stumble upon ones that I want so badly? Sigh.
Dehydrating food. Between pickling/canning which is mostly vinegar and spice smell, I have been dehydrating a LOT since our two gardens are overflowing with bounty and I can only put up so many pickles. Dehydrating food ends up, after a few hours, all smelling the same. And since it takes hours to dehydrate (up to 14 hours), that smell is in the house a heck of a lot of the time. I wonder what that smell is? Cellulose? I'm getting kinda tired of it. Perhaps next batch I'll put the dehydrator out on the back porch.
(You can see I actually dehydrated cucumbers - as I mentioned I was way tired of canning pickles. Also in this photo are zucchini and tomatoes. No I did not dehydrate the beans - they're in the photo because I like the texture. I have also dehydrated bananas, nectarines, basil, chard, eggplant, and clementines. But not marshmallows. I'm learning a lot about the various subcultures involved in dehydrating - it is quite eye-opening)
Diptyque L'Eau and Eau Lente. I completely forgot about these gems until Olenska made mention of them in recent blog conversations. Why is it when I want to stop liking perfumes for budgetary reasons do I stumble upon ones that I want so badly? Sigh.
Dehydrating food. Between pickling/canning which is mostly vinegar and spice smell, I have been dehydrating a LOT since our two gardens are overflowing with bounty and I can only put up so many pickles. Dehydrating food ends up, after a few hours, all smelling the same. And since it takes hours to dehydrate (up to 14 hours), that smell is in the house a heck of a lot of the time. I wonder what that smell is? Cellulose? I'm getting kinda tired of it. Perhaps next batch I'll put the dehydrator out on the back porch.
(You can see I actually dehydrated cucumbers - as I mentioned I was way tired of canning pickles. Also in this photo are zucchini and tomatoes. No I did not dehydrate the beans - they're in the photo because I like the texture. I have also dehydrated bananas, nectarines, basil, chard, eggplant, and clementines. But not marshmallows. I'm learning a lot about the various subcultures involved in dehydrating - it is quite eye-opening)



